Every year I grow a few varieties of fresh shelling beans, and when I’m lucky I find them at the local markets as well.
A common even weeknight-fast way of cooking them is to combine beans, salty water, a splash of olive oil, some aromatic (half an onion, a shallot, a clove of garlic), a whole dried hot pepper pod (without seeds if I want it to be less spicy), and a bay leaf.
Just low-simmering this combination for 25-45 minutes until creamy-soft (time depends on the particular beans, their size, and their maturity) and then draining and dressing with good olive oil is consistently delicious.
The Robot Must Eat 
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